Tomato, za’atar & sumac salad
On the final day of my visits to Jerusalem, I often make sure to pass by Bab al-Amoud (the Damascus Gate), to get a few ingredients to take back with me to London. One of these is always fresh za’atar, which I buy from the falahat (village women) who sell seasonal produce on the side of the road, down by the market in the old city.
Fresh za’atar, onion and sumac make a classic Palestinian salad, one which a few of the surrounding countries share. The star is the fresh, velvety za’atar leaves, with their distinctive taste. They are aromatic, with a fragrant and earthy aroma that’s both herbal and slightly floral, similar to the flavours of thyme and oregano, with a subtle peppery tinge.
It’s the perfect salad to have in the summer when tomatoes and herbs are at their best.
This recipe is an extract from Sami Tamimi's book Boustany: A Celebration of Vegetables from my Palestine
Next, why not try more refreshing summer salad recipes or more tomato recipes to make the best of the season's bounty.
